Scorpion, anyone? How about silkworms and mole crickets? Corner BYOB has them on the menu, for one night only, at Tuesday night's Gastronaut Society Dinner.
Bernard Dehaene's menu starts, innocently enough, with a parsnip and potato vichyssoise with escargot confit in duckfat. Then, things get alarming -- the next course is an herb and orchid flower salad with silkworms and mole crickets. Then come scallop and scorpion with cactus and prickly pair, followed by a calf's head, for the guests to share, with apples and Calvados; and then, a filet of colin (kind of like a pollack) with maitaki, radish confit and a poached quail egg.
The dinner concludes with an elk noisette with orated figs and chestnut puree and, finally, a chef's surprise dessert. I'm thinking carrot cake.
There were a few tickets left on Tuesday morning. Tickets are $158 (and $120 for members of the Corner BYOB Gastronaut Society.)But if scorpions and elk are not your thing, Corner BYOB has added fall menu items like roasted duck, seafood stew and braised rabbit to its already hearty menu.
The Hampden restaurant also has announced the hiring of Jacob Raitt II who has worked at Salt, the Iron Bridge Wine Co, Bistro Blanc and most recently, the Point in Fells, where he was the executive chef.
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